Olive Garden Chicken Gnocchi Soup

Last year a friend from out of state was staying in our home for several days. My friend Patti and I went to a local restaurant, where I tasted an amazing soup… Olive Garden Chicken Gnocchi Soup!  It was so good I’ve been on a quest since then to find a great recipe to duplicate it.Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!
I think I found a great recipe on Pinterest, The soup tastes amazingly similar to the restaurant version, and is crazy delicious! Did I mention it only takes 25-30 minutes from start to finish to make, as well? Yep.  EASY and delicious – now that’s my kind of meal!

Here’s how you make this main course soup:

Add butter and olive oil to a large soup pot. Turn heat to medium-high heat, and melt butter. Add diced onion and celery and sauté for 3-4 minutes, stirring occasionally, until onions are translucent and tender. During the last minute, add the minced garlic and continue cooking, stirring to prevent garlic from burning.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once onions and celery is tender, add flour.  Stir to combine (this makes a “roux” which acts to thicken the soup). Cook the roux for an additional minute, stirring well.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Add the half and half and the chicken broth to the soup pot, and stir well, to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

The soup will look like this. Continue to cook, stirring frequently until soup begins to thicken.  Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken breast, and potato gnocchi. Stir to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Continue to cook the soup on medium until soup is heated through, and the potato gnocchi is fully cooked (between 5 and 10 minutes). The soup will thicken up a bit more, too. See that good looking gnocchi? YUM.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once soup is finished cooking, give it a taste test. Season with salt and ground black pepper, to taste.  See the bites of gnocchi, chicken, spinach and shredded carrots? This is a meal in a bowl, friends!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Ladle the soup into serving bowls, and serve while HOT!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

I think you’re gonna love this soup… we sure did! The potato gnocchi in the soup taste like little dumplings!  I served our soup with slices of crusty French bread (which we also dipped in the soup to “sop up” some of that delicious broth!).

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Sure hope you will consider making this soup. It’s quick and easy to prepare on a busy day, but is so filling and super delicious! The leftovers were just as good, as well!

Have a great day, and thanks for taking the time to check out this recipe. Hope you enjoy!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Recipe Source: http://therecipecritic.com/2016/09/creamy-chicken-gnocchi-soup-olive-garden-copycat/

Olive Garden Chicken Gnocchi Soup
 
Prep time
Cook time
Total time
 
This copycat version of Olive Garden's beloved creamy chicken gnocchi soup is easy... and delicious!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup brown onion, diced
  • ½ cup celery, diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups half and half
  • 1 can (14 ounces) chicken broth (**See NOTES section below for tip)
  • 1 cup shredded carrots
  • 1 cup fresh spinach leaves, chopped (may substitute frozen, chopped spinach-drained well)
  • 1 Tablespoon fresh thyme leaves
  • 1 cup cooked chicken breast, diced
  • 1 package (16 ounces) potato gnocchi (found in pasta aisle)
  • Salt and ground black pepper, to taste
Directions
  1. Place the butter and olive oil in a large soup pot. Melt butter on medium-high heat. Add diced onion and celery. Sauté until onions are translucent and tender (about 3-4 minutes), stirring occasionally. During the last minute, add the minced garlic.
  2. Add flour to the pan, stir well, to combine (this makes a "roux"). Continue to cook this for an additional minute.
  3. Add the half and half, then the chicken broth to the soup pot. Mix well, to combine, and continue to cook, stirring frequently until the soup begins to thicken.
  4. Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken and gnocchi. Simmer on low for 5-10 minutes, until soup is heated and thickened, and gnocchi have fully cooked. Taste and season with salt and pepper, if desired.
  5. Serve hot... and enjoy!
Notes
If you prefer a thinner soup, simply add an additional can of chicken broth to soup. (I like it thick and creamy, so only used one can!)

 

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Tomato, Basil and Three Cheese Tart

I recently made a delicious and colorful Tomato, Basil and Three Cheese Tart. I found a recipe on Pinterest from a favorite blogger, tweaked the recipe very slightly, and enjoyed the results very much!Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks
The recipe features a delectable (pat in the pan) crust, and is filled with quiche-style filling, with fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves, Italian spices, and is beautifully “crowned” with beautiful tomato slices for that pop of flavor and color!  Believe it or not, the recipe was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch!

Here’s how you make this delicious tart:  Preheat your oven to 410 degrees F.  Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.  Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking).  Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color).  Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool.  Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.  While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.

Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer “jiggles” back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

The tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap leftovers well; will keep for several days if refrigerated.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I hope you will consider trying to make this delicious tart, I loved being able to use fresh tomatoes and basil from our garden to make it! It was wonderful to have this tart hanging around in our refrigerator for a few days; it was so easy to grab a slice for lunch or breakfast!

Have a blessed day… we got a new puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart
 
Prep time
Cook time
Total time
 
Enjoy this delicious and colorful tart (with tomatoes, fresh mozzarella, ricotta and Parmesan cheeses and fresh basil) for breakfast, lunch or dinner.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For crust:
  • 6 ounces butter
  • 2 Tablespoons oil (non-flavored oil)
  • 6 Tablespoons water
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 cups, plus 2 Tablespoons all-purpose flour
For tart filling:
  • 4 large eggs (room temp)
  • 1 cup ricotta cheese (room temp)
  • ⅓ cup Parmesan cheese (grated)
  • 1 cup half and half
  • 1 teaspoon Italian seasoning (dried)
  • ½ teaspoon salt
  • ¼ cup small, fresh basil leaves
  • 10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
  • 8 ounces fresh mozzarella cheese, grated
  • Olive oil (to lightly brush on tomato slices prior to baking)
  • Salt and pepper, to sprinkle on tart before final bake
Directions
To make the crust:
  1. Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
  2. Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
  3. Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
  4. Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
  5. While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
  6. Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
  7. Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
  8. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
  9. Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!
Notes
Note: FYI- Original recipe called for ½ cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to ¼ cup small basil leaves for my version.

Recipe Source: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

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How To Can Green Beans

One summer several years ago I was “overrun” with green beans growing in my backyard raised bed garden. I KNEW I wanted to learn how to can green beans to preserve them, so I used a birthday gift card I received and bought a pressure canner. The rest is history!How To Can Green Beans / The Grateful Girl Cooks!
That was several summers ago, and I’ve now learned and progressed in my pressure canning  (and water bath canning), to where I am now canning lots of veggies, beans, soups, jams, and stews… AND I LOVE IT! There’s something wonderful about pulling a jar of homegrown green beans (or other foods) right out of our pantry that makes me smile!  And the fact that I’ve never had a “bad” unsealed or cracked jar tells me I must be doing it right!

So here’s the “how to” of canning green beans.  Always refer to your pressure canner’s manufacturer’s instructions for your specific canner before beginning.  Start with fresh beans (for this batch I combined green and yellow beans from our garden). Wash beans, then drain them.  Trim the ends off the beans, then snap or cut them into 2 inch pieces. (I enjoy “snapping” beans while I watch the news).  I usually pack beans tightly into jars (to get an estimate of how many jars I will need), then remove beans,  re-wash jars, then proceed with canning process. Set beans aside until ready to pack into hot jars.

How To Can Green Beans / The Grateful Girl Cooks!

Wash the canning jars, then place them upside down on a dish towel-lined baking sheet.  Place them in a preheated 200 degree oven for about 20-25 minutes. Some people put them in simmering water to heat, but I like the convenience of having my stove top free while I am heating the water up in my pressure canner and heating boiling water to add to the filled jars.

How To Can Green Beans / The Grateful Girl Cooks!

While the jars are in the oven heating, prepare pressure canner, jars and lids according to manufacturer instructions. Bring a kettle of water to a low boil. About 5 minutes before the jars are finished heating and the beans are ready to be added, pour some of the very hot water over the flat jar lids (and let them sit in the water in a bowl for 5 minutes – this softens the rubber seal).

I usually “raw pack” the beans (one of TWO canning methods), which means to tightly pack the raw green beans in the heated jars. Fill the jars to within one inch of the top of jar. Place 1/2 teaspoon canning salt into each jar. Pour boiling water (I use a canning funnel) into each jar, leaving 1 inch headspace. (See NOTES section of printable recipe for alternate method).

How To Can Green Beans / The Grateful Girl Cooks!

Remove air bubbles from jar; adjust the headspace by adding or removing liquid to ensure you have the correct 1 inch headspace. Use a paper towel and wipe the rim of each jar dry/clean. Place the heated flat lid on jar, then add screwband and tighten to fingertip tight.  Carefully place the jars into simmering water in the pressure canner, lock the canner lid in place, then turn it to medium high heat. As water inside comes to a boil, steam will escape through the vent. Let the steam vent for 10 minutes, then place vent cover on to close vent.

How To Can Green Beans / The Grateful Girl Cooks!

Continue heating until the pressure canner reaches 10 pounds pressure. Maintain this pressure throughout the cooking time indicated. (Pint jars = process for 20 minutes, Quart jars = process for 25 minutes).

How To Can Green Beans / The Grateful Girl Cooks!

When processing time is completed, turn off the heat. Let the pressure drop down to zero naturally. Once the pressure returns to zero, wait a couple more minutes, then carefully remove vent cover only. Wait another minute, then carefully remove canner lid. Let the jars sit in the canner for 10 more minutes, then remove them, using canning tongs. Place the HOT jars onto a dish towel on the counter (DO NOT place directly on counter… temperature variations could make the jars crack!). Here’s a picture from another batch of jars using only GREEN beans.

How To Can Green Beans / The Grateful Girl Cooks!
Let the jars cool completely (for 12-24 hours) without disturbing, then check to make sure they sealed properly, label and store. Smile… and enjoy the reward from your small amount of work… a pantry full of green beans! I LOVE that I can preserve beans from our garden each year and pull a jar of home-grown green beans off a pantry shelf any time I want… (haven’t bought beans in years!).

Remember – vegetables and meats, soups, etc. must be pressure-canned, due to low acidity present in those foods… unfortunately they CANNOT be processed in a water bath canner (not enough heat to kill off any potentially harmful bacteria!).

How To Can Green Beans / The Grateful Girl Cooks!

For me personally, it is very rewarding to see jars of homegrown vegetables (and soups, stews, jam, etc) line our pantry shelves… it feels awesome! I am so glad I learned to pressure can and have enjoyed the results produced ever since!  Have a blessed day!

signature 25 percent

Recipe Source:  Ball Complete Book of Home Preserving, Published 2012, Robert Rose, Inc., Jarden Corporation, page 386 (and part of page 385)

How To Can Green Beans
 
Prep time
Cook time
Total time
 
It's fun preserving green beans by canning in a pressure canner.
As Prepared By:
Recipe type: Canning
Serves: Varies
Ingredients
  • Green beans (approx. 1½ - 2½ pounds of beans per QUART jar)
  • Canning salt
  • Canning jars and lids/screwbands
  • Boiling water
Directions
  1. Wash beans, then drain. Trim ends off beans, then snap or cut beans into 2 inch pieces.
  2. Wash canning jars, then place upside down on a dish towel-lined baking sheet. Place in a preheated 200 degree oven for 20-25 minutes. While jars are heating, prepare pressure canner, jars and lids according to manufacturer instructions. Bring a kettle of water to a low boil. About 5 minutes before the jars are finished heating and the beans are ready to be added, pour some of the very hot water over the flat jar lids (and let them sit in the water in a bowl for 5 minutes).
  3. Tightly pack the raw green beans in the heated jars. Fill the jars to within one inch of the top of jar. Place ½ teaspoon canning salt into each jar. Pour boiling water (use a canning funnel) into each jar, leaving 1 inch headspace. Remove air bubbles from jar; adjust headspace by adding or removing liquid to ensure you have a 1 inch headspace. Use a paper towel and wipe the rim of each jar dry/clean. Place the heated flat lid on jar, then add screwband and tighten to fingertip tight. Carefully place jars into simmering water in pressure canner, lock lid in place, then turn burner to medium high heat. As water inside comes to a boil, steam will escape through vent. Let the steam vent for 10 minutes, then place vent cover on to close vent.
  4. Continue heating until pressure canner reaches 10 pounds pressure. Maintain this pressure throughout the cooking time indicated. (Pint jars = process for 20 minutes, Quart jars = process for 25 minutes). Begin processing time once canner reaches 10 pounds pressure.
  5. When processing time is completed, turn off heat. Let the pressure drop to zero naturally. Once the pressure returns to zero, wait a couple more minutes, then carefully remove vent cover. Wait another minute, then carefully unlock and remove canner lid. Let the jars sit in canner for 10 minutes, then remove, using canning tongs. Place HOT jars onto a dish towel on counter (DO NOT place directly on counter... temperature variations could make jars crack!). Let jars cool completely (for 12-24 hours) without disturbing, check for proper seal, label and store.
Notes
Quantity will vary, based on how many beans you process.
Processing: 10# pressure. Pints=20 minutes, Quarts=25 minutes.

Alternate method: Hot Pack method: Cut beans combined with boiling water to cover. Bring liquid to boil (medium-high heat). Boil beans for 5 minutes. Drain (but reserve liquid for adding to jars, if desired). Put hot beans into jars; cover with boiling water or reserved liquid. Continue with rest of directions, as written.

 

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Italian Sausage & Potato Casserole

If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage & Potato Casserole might be just for YOU!Italian Sausage & Potato Casserole / The Grateful Girl Cooks!
The casserole is very simple to prepare (in 3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasoning. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.  The recipe as written (below) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

Here’s how easy it is to prepare: Oven is preheated to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink). Once cooked, drain the sausage on paper towel to absorb grease, then add to baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Drain grease from skillet, then wipe pan with paper towel (do not wash).  Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender. You will need to turn the potatoes as they cook to ensure they brown lightly on both sides.  Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over veggies, potatoes and sausage.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Sprinkle with Italian seasoning, salt and pepper. Stir gently to combine.  Cover dish with aluminum foil; bake at 400 degrees for 25 minutes.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

When done baking, remove foil, and dish it up while hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

I hope you have the opportunity to make this delicious, simple casserole for those you love. Spending time together enjoying a meal is a gift!  Have a blessed day!

Italian Sausage & Potato Casserole / The Grateful Girl Cooks!

Recipe Source: http://www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

Italian Sausage & Potato Casserole
 
Prep time
Cook time
Total time
 
Simple yet hearty casserole, featuring Italian sausage, potatoes, red peppers, green peppers, onions, and Italian spices!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
  • 2 Tablespoons olive oil
  • 4 medium red potatoes, unpeeled (cut in half lengthwise, then into ½ inch slices (half moons)
  • 1 green bell pepper, seeded, then roughly chopped
  • 1 red bell pepper, seeded, then roughly chopped
  • 1 large brown onion, sliced thin
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Directions
  1. Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
  2. Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
  3. Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
  4. In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
  5. Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
  6. Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!
Notes
Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

 

Sun-Dried Tomato And Kalamata Olive Brushchetta

I’ve been on a bit of a bruschetta kick lately… testing appetizer recipes to decide what to make over the holidays for our family and friends. I recently made this flavor-filled recipe for Sun-Dried Tomato and Kalamata Olive Bruschetta, and it was a big hit!Sun-Dried Tomato And Kalamata Olive Bruschetta / The Grateful Girl Cooks!
The recipe is really easy to prepare. It’s wonderful taste comes from a garlic-rubbed toasted baguette slice, topped with feta, cream cheese and a sun-dried tomato/garlic/basil/kalamata olive tapenade. I love that you can prepare everything ahead of time, then easily put it all together at the last minute!  That’s MY kind of appetizer!  Here’s how you make this Mediterranean flavor inspired bruschetta:

First slice a small baguette into 1/2 inch slices. Brush each slice lightly with olive oil, then rub a garlic clove over each piece.

Classic Bruschetta / The Grateful Girl Cooks!

Classic Bruschetta / The Grateful Girl Cooks!
Bake for 7-9 minutes or until bread is light golden brown in color, and crispy. (You can also put the toasted baguette slices into an airtight container and save for a day or two before using, if you need to make this up ahead of time).

Classic Bruschetta / The Grateful Girl Cooks!

Combine and mix cheese mixture in one bowl, and tomato/garlic/olive tapenade in another.

Sun-Dried Tomato And Kalamata Olive Bruschetta1

After baguette slices have cooled completely, spread some of the feta/cream cheese mixture onto each piece.

Sun-Dried Tomato And Kalamata Olive Bruschetta / The Grateful Girl Cooks!

Top the cheese mixture with some of the tomato/olive/garlic and basil mixture (LOVE those Mediterranean flavors!)… place bruschetta onto platters…and serve!

Sun-Dried Tomato And Kalamata Olive Bruschetta / The Grateful Girl Cooks!

That’s it! These are totally easy to prepare… they look good, and taste even better! Your guests will enjoy this flavor-filled appetizer! Best part is you can easily double or triple the recipe, as needed, depending on the number of guests!  Here’s one piece I saved for YOU! Hope you enjoy it!

Sun-Dried Tomato And Kalamata Olive Bruschetta / The Grateful Girl Cooks!

Have a wonderful day!  May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!

Sun-Dried Tomato And Kalamata Olive Bruschetta / The Grateful Girl Cooks!

Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/

Sun-Dried Tomato And Kalamata Olive Brushchetta
 
Prep time
Total time
 
Quick to prepare, and wonderfully delicious, this appetizer will bring Mediterranean flavor and color to any serving table.
As Prepared By:
Recipe type: Appetizer
Serves: 12 servings
Ingredients
  • 1 small French baguette (or pre-sliced bag ready for appetizers), thinly sliced
  • Olive oil (to brush on baguette slices before toasting)
  • 4 ounces Feta cheese crumbles
  • 4 ounces cream cheese, at room temp
  • 3 garlic cloves, divided
  • 4 ounces Kalamata olives, coarsely chopped
  • 1 jar (7 ounces) sun-dried tomatoes, drained and chopped
  • 10 medium basil leaves, thinly sliced into "ribbons"
Directions
  1. Preheat oven to 400 degrees.
  2. Slice the baguette into slices approximately ½ inch wide. Lightly brush each slice with olive oil, then rub one of the garlic cloves over each piece. Place the slices in oven and "toast" only until the slices are slightly browned (takes approx. 7-9 minutes). When done, remove from oven and let cool completely.
  3. In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
  4. Coarsely chop remaining garlic cloves, kalamata olives, and sun-dried tomatoes. Slice the basil leaves into thin "ribbons" and stir into the tomato/garlic/olive mixture. (TIP: Easiest way to slice basil leaves is to stack leaves on top of each other. Roll tightly up lengthwise. Slice into thin strips).
  5. When you are ready to serve, spread each baguette slice with the feta/cream cheese mixture. Spoon a little of the tomato/olive/garlic/basil tapenade on top of the cheese... and serve!

 

Raspberry Cream Cheese Danish

I found a recipe for a quick, easy danish pastry the other day and decided to give it a try. I changed up the recipe just a smidge and the end result? An absolutely delicious Raspberry Cream Cheese Danish pastry, that was enjoyed with a steaming cup of strong coffee!Raspberry Cream Cheese Danish / The Grateful Girl Cooks!
Our youngest son (“young” meaning 29 years old) popped in for a visit just as I started making these, so he ended up getting to enjoy them with us, and also went home with a big plate full of pastries. There are ALWAYS side benefits of visiting Mom and Dad, right?

This recipe is actually fairly easy; you will end up with 16 small danish pastries (about 2 per serving!). Here’s how you make them:

Start with 2 cans of refrigerated crescent rolls. The dough will come out with 4 rectangular pieces of dough (two triangles of dough attached with perforations in between). Press the perforations closed to form a solid rectangle. Once you have done this to both cans of dough you should have 8 rectangles of dough. Sprinkle each rectangle very lightly with sugar (use 1 Tablespoon total evenly divided between rectangles).

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Gently roll out each rectangle to 8 inches long. Cut each rectangle in half length-wise. You will then have 16 rectangles, about 1 inch by 8 inches. Pick up each piece of dough by each end and lightly twist the dough ends in opposite directions (i.e. left hand twist toward you, right hand away from you). Form a small circle with the twisted dough, and pinch to seal the ends.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Place the dough circles onto parchment paper lined baking sheet(s), about 2 inches apart. Set aside.  Preheat oven to 350 degrees.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

In a medium bowl, mix together room temperature cream cheese, 1 Tablespoon granulated sugar, lemon juice, vanilla extract and sour cream, until well combined.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Add approximately 1 Tablespoon cream cheese filling to the center of each pastry. Lightly brush the pastry dough with melted butter. (NOTE: I was concerned that the cream cheese would run out the bottom of the pastry by leaving the pastry circle “open”, but having the parchment paper underneath prevented that from happening!)

Bake the pastries in a preheated 350 oven for 13-15 minutes, or until they are light golden brown.  When done, remove from oven to a wire rack (LEAVE THE PARCHMENT PAPER UNDERNEATH)

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

While pastries are cooling, prepare the glaze to drizzle over the top of the cooled pastries. Stir powdered sugar, milk, and vanilla extract together until smooth. You want to get it to a drizzling consistency. Too thick? Add drops of milk. Too thin? Add additional powdered sugar. Place the glaze into a squeeze bottle or into a zip-top bag (you can snip off a tiny spout on the bottom corner of zip-top bag and use it as a pastry bag). You can also just use a spoon to drizzle the glaze onto cooled pastries.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

This is what they looked like fresh from the oven. Once they are completely cooled off, decoratively drizzle the glaze over each pastry. Let glaze firm up a bit, then serve!

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

They are quite delicious, and weren’t hard to make, either!  THAT is a win-win.  Now where’s my huge mug of coffee??

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Hope you consider making these for the ones you love. See the notes section of the printable recipe for other flavors that would taste great as toppings for these pastries.  Have a wonderful day.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Recipe Slightly Adapted From: http://cakescottage.com/2016/03/07/easy-cream-cheese-danish/

Raspberry Cream Cheese Danish
 
Prep time
Cook time
Total time
 
These raspberry cream cheese danish pastries are delicious, quick and easy to prepare, using store bought crescent roll dough as the starter!
As Prepared By:
Recipe type: Breakfast
Serves: 16
Ingredients
  • 2 cans crescent rolls
  • 1 package (8 ounce) cream cheese, at room temperature
  • 2 Tablespoons granulated sugar, divided
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon vanilla extract
  • 1 teaspoon sour cream
  • Melted butter, approx. 2 Tablespoons (for brushing onto pastries before baking)
  • Raspberry jam (1 small dollop per danish)
For icing:
  • 1 cup confectioner's sugar (powdered sugar)
  • 1 Tablespoon milk (may substitute water)
  • ¼ teaspoon vanilla extract
Directions
  1. Before beginning, preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Remove crescent roll dough from cans. Keep crescent roll in rectangle shape (two triangles together). Press the perforations closed between dough triangles to make solid rectangle. You should end up with 8 rectangles. Using one Tablespoon (total amount) granulated sugar, sprinkle each rectangle lightly with sugar. Lightly roll out each rectangle to 8 inches long. Cut each rectangle in half lengthwise. (You should now have 16 pieces of dough 1 inch x 8 inches long).
  3. Pick up each piece of dough and holding on to both ends, twist the ends in opposite directions to make a loose "twisted rope" shape. Shape into a small circle and pinch ends of each circle together to seal. Place dough circles two inches apart on parchment paper lined baking sheet(s).
  4. In a separate bowl, prepare filling. Combine (room temp.) cream cheese, remaining Tablespoon granulated sugar, lemon juice, sour cream and vanilla extract. Mix until well combined.
  5. Place approximately 1 Tablespoon filling into the middle of each pastry circle (don't worry-the parchment paper underneath will keep the filling "in" the pastry!). Brush pastry dough with melted butter. Bake in 350 degree oven for 13-15 minutes (mine took 15), or until they are light golden brown. Remove pans from oven and let pastries cool on the parchment paper.
  6. Prepare icing by mixing together powdered sugar, milk and vanilla extract. You want it thin enough to drizzle over cooled pastries. Too thick? Add drops of milk. Too thin? Add more powdered sugar.
  7. Once pastries have completely cooled, place a small dollop of raspberry jam in the middle of the cream cheese filling; decoratively drizzle icing over the top of each pastry. Let icing firm up, then they are ready to serve! (icing can be put into squeeze bottle, drizzled with a spoon, or can be placed into a zip-top bag and the bottom corner can be snipped off to use as a piping bag.
  8. Enjoy!
Notes
There are lots of flavor variations for these pastries. Instead of raspberry, why not try other jam or pie filling, like cherry, blackberry, blueberry, strawberry, or lemon? All would be fantastic!

 

Green Chile Chicken Crockpot Enchilada Soup

I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC!  The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
The flavors are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out. This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

Here’s how easy it is to make:  Chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices are placed in crockpot. This is cooked on low for 5-7 hours OR on High for 3-5 hours.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
After the time you cooked it for is up, the chicken is removed from crockpot (and in my case, with a few straggler beans!). The chicken is then shredded with two forks (EASY).

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
A block of cream cheese is cut into chunks and added to the soup. Heat is turned to high and soup is cooked for another 30 minutes. The cream cheese should be melted or easily stirred into the soup at the end of the 30 minutes.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

The shredded chicken is added back into the soup, and is heated another 10 minutes or so.  When completely heated through, ladle soup into serving bowls.  For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges (lime wedges add even more flavor when squeezed over soup before eating!)

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

There you have it! The recipe is perfect to make on a busy day! Prepare soup (i.e. dump all the stuff into crockpot) in the morning, and let it cook all day. Before serving, all you will need to do is shred chicken, and add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty soup! We absolutely LOVED it!  Have a great day.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

Green Chile Chicken Crockpot Enchilada Soup
 
Prep time
Cook time
Total time
 
This Southwestern flavored soup will hit the spot! Throw the ingredients in your crockpot, and let it do the work for you! You're going to love this soup!
As Prepared By:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 1 can (10 ounces) green enchilada sauce
  • 1 can white beans (I used cannelini), drained and rinsed
  • 2 cans black beans, drained and rinsed
  • 1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
  • 2 cans (4 ounces each) diced fire-roasted green chiles (including liquid)
  • 1 can (10.5 ounce) diced tomatoes (including liquid)
  • 4 teaspoons ground chili powder
  • 1 Tablespoon ground cumin
  • ¾ teaspoon paprika
  • Salt and Pepper (to taste)
  • 3 Tablespoons fresh chopped cilantro
  • 2 cups chicken broth (or stock)
  • 1 package (8 ounces) cream cheese, softened to room temp)
For garnish:
  • Sour cream, fresh lime wedges, additional chopped cilantro
Directions
  1. Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
  2. Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
  3. When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
  4. Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
  5. Stir in the shredded chicken, and heat soup for another 10-15 minutes.
  6. Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

 

How To Can Beef Stew With Vegetables

It’s the middle of Summer, yet I find myself mentally preparing for the Oregon Fall and Winter ahead. I decided to get a jump on the cold, rainy weather and get some canned goods ready. Here’s how to can beef stew with vegetables…jars of yummy stew… now in our pantry! How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!
I only wanted to can a small batch of beef stew, so I cut the original recipe in my Ball Canning book in half, but added canned tomatoes, canned green beans, minced garlic, dried oregano and beef bouillon to the recipe, which added additional vegetables and flavor.  If you have the ability to process large quantities of jars, then by all means… double the recipe (below)! I have a smaller sized pressure canner, so the half recipe works well for my purposes!

If you love Beef Stew, but don’t enjoy canning, I would recommend checking out the Classic Beef Stew recipe on my blog, where the stew is BAKED slowly, and comes out thick, tender, and delicious! Check it out… it’s fabulous (and your home will smell so goooood!)!

The stew MUST be canned in a pressure canner, but the preparation for canning this stew was fairly easy!  Here’s what you do:  While you are preparing your canner, jars and lids (according to manufacturer and USDA guidelines), begin by browning beef cubes in one Tablespoon of hot oil. You may need to brown the beef in batches, depending on the quantity of stew you are preparing.

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

Place browned beef into a large stainless steel pot. Add potatoes, carrots, onions, diced canned tomatoes, celery, garlic, and spices.  Stir to combine.

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

Add 1 large beef bouillon cube to water (crumble it in with your fingers). Add one can green beans.  Add boiling water to completely cover meat and vegetables.  Stir to combine. Bring mixture to a boil, while stirring frequently.

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

Ladle the prepared stew into hot canning jars. Leave 1 inch headspace per jar. Remove air bubbles from jars. If needed, adjust the headspace in each jar, by adding or removing stew. Carefully wipe each rim with moistened paper towel to remove any moisture or grease, to ensure a good seal. Place hot flat lid onto each jar, add, then tighten down screwband to fingertip tight.

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

Place hot jars into water in pressure canner (prepared per manufacturer guidelines). Lock the lid, and turn up the heat to medium-high. Once it is boiling, let the steam vent from canner for 10 minutes, then close vent. Continue heating until you reach 10 pounds pressure. Pint jars are processed for 75 minutes, and Quart jars for 90 minutes.

Ham and Bean Soup / The Grateful Girl Cooks!

When processing time is completed, turn off heat.  Let the pressure in canner return to zero naturally. Once pressure returns to zero, wait a couple minutes, then carefully remove the vent cover. Wait a minute or so, then carefully remove the canner lid. Wait 10 more minutes, then remove hot jars to a dish towel on the counter. (Do not place boiling hot jars directly on counter- they might crack from temperature variance!).  Let jars cool completely, check for proper seal, label, then store in pantry.

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

As you can see, I had a very busy day canning, but it felt good to get some Beef Stew, Split Pea and Ham Soup, and a few jars of Rhubarb-Orange Marmalade (from our garden rhubarb) made and into our pantry!  It will be great to have these ready to go on those rainy Oregon days I KNOW will be here sooner, rather than later!

How To Can Beef Stew With Vegetables / The Grateful Girl Cooks!

Recipe Adapted From: The book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 407.

How To Can Beef Stew With Vegetables
 
Prep time
Cook time
Total time
 
Hearty beef stew is the perfect comfort food! Here are instructions for canning this delicious stew.
As Prepared By:
Recipe type: Soup
Serves: 5 Quarts
Ingredients
  • 1 Tablespoon vegetable oil
  • 2½ pounds stewing beef, cut into 1½ inch cubes
  • 6 cups potatoes, peeled and cubed
  • 4 cups carrots, peeled and sliced
  • 1½ cups chopped celery
  • 1½ cups chopped onions
  • 2 cans (11.5 ounce each) diced tomatoes
  • 1 can green beans (11.5 ounce)
  • 1 beef bouillon cube (large)
  • 2½ teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1½ teaspoon minced garlic
  • Boiling water (enough to cover)
  • 2½ teaspoons salt
Directions
  1. Prepare pressure canner, canning jars and lids, according to manufacturer instructions and general canning guidelines.
  2. Heat oil in large skillet (or very large saucepan) on medium-high. Brown the beef cubes (work in batches, if necessary). Only add additional oil if absolutely necessary.
  3. Place the browned beef into a very large saucepan; add potatoes, celery, carrots, onions, canned tomatoes, green beans, beef bouillon cube, and remaining spices. Stir to combine. Add boiling water to completely cover the ingredients. Bring the stew to a boil, while continuing to stir.
  4. Ladle the hot stew into hot canning jars. Be sure to leave a 1 inch headspace. Remove the air bubbles from each jar, then adjust the headspace by adding or removing stew, as necessary. Wipe the rims of each jar very well with a wet paper towel, to remove any trace of food or liquid. Place a heated flat lid on top, then screw the band down until it is fingertip tight.
  5. Carefully place the jars into prepared pressure canner. Lock the lid, then turn heat to medium high heat. Once it boils, vent the steam for 10 minutes, then close the vent. Continue to heat until canner reaches 10 pounds pressure. Process Quart jars for 90 minutes (If using pint jars, they need to be processed for 75 minutes).
  6. Once processing is completed, turn the heat off. Let the pressure return to zero naturally. Wait a few more minutes after if reaches zero, then open the vent cover. Remove the canner lid carefully (away from you). Let sit uncovered for 10 minutes, then carefully remove boiling hot jars to a dish towel. (Don't place boiling hot jars directly on counter as they might crack from temperature variance). Let jars cool completely, label and store in pantry.
Notes
Pint jars = 1 inch headspace. 75 minutes at 10# pressure = 10 jars
Quart jars = 1 inch headspace. 90 minutes at 10# pressure = 5 jars

 

Old-Fashioned Peach Crisp

I love fresh juicy peaches in the Summer… right off the tree, and ready to eat just the way they are (with juice running down your arms), OR to be transformed into other delicious dishes… like this Old-Fashioned Peach Crisp, for example!Old-Fashioned Peach Crisp / The Grateful Girl Cooks!
I pick peaches every summer at a local U-Pick farm about 15 minutes from our home. Once I get home with my 25-30 pounds of fresh peaches, the race against the clock begins!!! I have a few days to do LOTS of things with these beauties… I can peaches, make peach jam,  peach pies, peach ice cream, and Old-Fashioned Peach Crisp! It often seems like a PEACH FACTORY in our kitchen! It’s a wonder I don’t turn into a peach!

Old Fashioned Peach Crisp / The Grateful Girl Cooks!Old-Fashioned Peach Crisp / The Grateful Girl Cooks!
Here’s how I make Old-Fashioned Peach Crisp! It’s EASY and DELICIOUS! Please note that I made individual sized servings, but the recipe works just as well if you make it in a large baking dish, too!

First, peel and thinly slice fresh peaches. Try hard not to eat them all… this is important!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Light coat the bottom of baking dish (or dishes) with non-stick spray. Evenly divide the fresh sliced peaches between serving dishes (if making individual sized).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

In a separate bowl, mix dry ingredients, then cut in COLD butter, using a pastry blender, until mixture is about the size of peas.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Spoon the crumb topping over each dish to cover (or over the entire surface if using a single baking dish).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Place the dish(es) into 375 degree preheated oven and bake for 35-40 minutes. Crumb topping will be browned and edges will be bubbly (from all those delicious peach juices). TIP: I find it helpful to place a large sheet of aluminum foil on the rack below the dishes before cooking, to catch any juices that try to escape (less mess if juice bubbles out and over the edge of individual dishes).

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

When done, remove dish(es) to a wire rack and let cool slightly before serving.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

See that gorgeous peach goodness on the bottom of the dish? Oh yum.

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

All that’s left to do to make these ABSOLUTELY PERFECT is to top them with a small scoop of vanilla ice cream, serve while warm, and enjoy!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!
If you enjoy peach recipes, perhaps you would be interested in my recipes for Peach Shortbread Tart, Peach Pie, Peach Turnovers, or Homemade Peach Ice Cream!

Hope you will consider making this delicious old-fashioned dessert while peaches are in season! You just can’t beat the classic flavor! Grab a spoon, put on some stretchy pants, plop down on the couch,  and enjoy this treat. You can start your diet tomorrow… ha ha!

Old-Fashioned Peach Crisp / The Grateful Girl Cooks!

Adapted From:  “The New Pillsbury Family Cookbook”, Published 1973 by The Pillsbury Company, page 131.

Old-Fashioned Peach Crisp
 
Prep time
Cook time
Total time
 
Is there anything better than a streusel topped, juicy fruit crisp using fresh seasonal fruit? This peach crisp is no exception!
As Prepared By:
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 6 cups fresh, peeled and sliced peaches
  • 1 Tablespoon lemon juice
  • ¾ cup firmly packed brown sugar
  • ½ cup + 1 Tablespoon all purpose flour (unsifted)
  • ½ cup rolled oats (old fashioned, NOT instant)
  • 1 teaspoon cinnamon
  • ½ cup COLD butter
Directions
  1. Preheat oven to 375 degrees. Spray the bottom of individual baking dishes or a 9 inch square or 10x6 baking dish with non-stick spray.
  2. Sprinkle peach slices with lemon juice. Stir to combine. Place peaches onto bottom of baking dish (if using individual dishes, divide evenly).
  3. In a separate bowl, combine brown sugar, flour, rolled oats and cinnamon. Cut the COLD butter into chunks and add to dry ingredients. Cut the butter into the dry ingredients using a pastry blender until butter is size of peas. (Can also mix dry ingredients with cold butter and pulse in a food processor).
  4. Sprinkle crumb topping over sliced peaches, to cover.
  5. Bake in preheated 375 degree oven for approximately 35-40 minutes, until topping is browned and juices are bubbly around edges.
  6. Remove from oven to wire rack; let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!

 

Classic Bruschetta

Do you enjoy Bruschetta? I sure do. The amazing Italian flavor of garden fresh tomatoes, paired with fresh basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar served on a garlic infused, toasted baguette slice pushes all my buttons… it’s delicious!Classic Bruschetta / The Grateful Girl Cooks!
Bruschetta basically means toasted Italian bread with toppings. Okay… that works for me. Here’s what you do to make this classic appetizer!

First, slice a baguette into thin slices (or buy them pre-cut if your grocer sells it that way). I figure 2-3 slices per person is about right, but make as much or as little as you want.  Lightly brush each slice with olive oil.

Classic Bruschetta / The Grateful Girl Cooks!

Rub a garlic clove over each slice of baguette. This adds extra flavor to the “toast”.

Classic Bruschetta / The Grateful Girl Cooks!

Place slices on wire rack and position about 5 inches away from heating element in oven. Broil baguette slices until golden brown and lightly toasted. Remove from oven.

Classic Bruschetta / The Grateful Girl Cooks!

Combine. finely chopped Roma tomatoes, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper in a medium bowl. I AM SO SORRY THIS PICTURE IS BLURRY. DON’T KNOW HOW THAT HAPPENED. I ONLY INCLUDED IT SO YOU COULD GET A HINT AT WHAT THE TOMATO MIXTURE WILL LOOK LIKE... except I am confident yours will look a lot better! (Some days are like that!)

Classic Bruschetta / the Grateful Girl Cooks!

When ready to serve, I used a slotted spoon (it helped drain a little bit of the juices) and spooned the tomato mixture onto each toasted slice of baguette. I arranged the slices on a serving platter, then garnished each slice with thinly sliced fresh basil.

Classic Bruschetta / The Grateful Girl Cooks!

That’s it!  It’s an easy and tasty classic appetizer to serve because the tomato mixture is made ahead, and you can also toast the baguette slices ahead of time. Then all you have to do is put the bruschetta together at the last minute before serving!

The fresh taste will wow your guests… and your mouth, as you devour these bites of Italian yumminess!  My photos only reflect HALF of the recipe as written… the recipe itself makes enough for 5-6 servings (averaging 3 pieces per person!).

Classic Bruschetta / The Grateful Girl Cooks!

Have a fantastic day! Hope you will give this recipe a try… I think you will LOVE it!

Classic Bruschetta / The Grateful Girl Cooks!

Recipe Adapted From: http://www.food.com/443987

Classic Bruschetta
 
Prep time
Total time
 
Fresh Roma tomatoes, garlic, basil, Parmesan cheese, etc. combine to make this Classic Bruschetta appetizer!
As Prepared By:
Recipe type: Appetizer
Serves: 5-6 servings
Ingredients
  • 1 baguette, cut into thin slices.
  • Olive oil (for brushing on bread slices)
  • 1-2 cloves garlic (to rub on bread slices)
For bruchetta:
  • 2 ½ cups minced Roma tomatoes (FINELY chopped)
  • ¼ cup grated Parmesan cheese
  • 3 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • Thinly sliced fresh basil leaves (for garnish)
Directions
  1. Place the minced tomatoes, Parmesan cheese, olive oil, minced garlic, balsamic vinegar, salt and pepper in a small bowl. Stir to combine, then let this mixture sit at room temperature for 15-20 minutes to let the flavors "come together".
  2. Brush each baguette slice with a small amount of olive oil. Rub a clove of garlic over each piece for added flavor. Place baguette slices on a rack under the broiler (abut 5 inches from heating element), and lightly toast until golden brown. Remove from oven.
  3. When ready to serve, place tomato mixture onto each slice of toasted baguette. Sprinkle each slice with thinly sliced fresh basil. (To easily slice basil, roll leaves up together into tight cylinder, then slice).
  4. Serve, and enjoy!
Notes
If you want additional flavor, you can add thinly sliced fresh basil to the tomato mixture, if desired (about ⅓ cup). I left it out, but added fresh thinly sliced basil to each slice.

 

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